Black truffle ricotta gnocchi
During the winter season in Australia, black truffles are readily available, with Tasmania being a primary source. It is a tradition in our family to purchase fresh black truffles every winter because we all enjoy them. This winter, I prepared a simple and tasty dinner of black truffle gnocchi.
#blacktruffle #gnocchi #ricotta #unsaltedbutter #eggs #pasta #italianfood #wintertradition #chefathome #australiawinter
Black truffle ricotta gnocchi
During the winter season in Australia, black truffles are readily available, with Tasmania being a primary source. It is a tradition in our family to purchase fresh black truffles every winter because we all enjoy them. This winter, I prepared a simple and tasty dinner of black truffle gnocchi.
#blacktruffle #gnocchi #ricotta #unsaltedbutter #eggs #pasta #italianfood #wintertradition #chefathome #australiawinter
Open in Cookpad AppSteps
- 1
Place a large pot of water over high heat and bring to a boil.
- 2
Being careful not to over mix, combine ricotta, egg, flour, parmesan cheese and black truffle oil to create the dough. You can add up to 1/4 cup more flour if the dough is too sticky.
- 3
On a light floured surface, roll out the dough into a rope that is about 3/4 inch thick. Cut the dough into 1 inch pieces to form the gnocchi.
- 4
Salt the boiling water and then drop the gnocchi into the pot. Cook the pasta until they rise to the top, drain and set aside.
- 5
Meanwhile, melt butter in a deep set fry pan and cook until slightly golden. Add gnocchi to the fry pan with the pasta water and toss to a coat in butter. Stir through the parmigiano, grate half the black truffle and season with salt and black pepper to taste.
- 6
Serve immediately, topped with more black truffle.
- 7
Enjoy
Cooksnaps
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